Chicken Marsala
Lindsay says: Although the "adult" version of this dish
includes mushrooms and marsala wine - neither of which go down well with my kids
- this is a perfect family recipe. We save the sauce for the grown-ups and give
the kids "crunchy" chicken, and everybody is happy!
Ingredients:
4 boneless, skinless chicken breast
1 stick (4oz, 110g) butter
1 cup all purpose (plain) flour
1 teaspoon salt
1/2 teaspoon ground pepper
1 cup milk
˝ to 3/4 cup marsala wine
1 cup sliced mushrooms
Fresh parsley to garnish
Instructions:
Blend dry ingredients in a flat bowl or plate. Dip the chicken breasts into milk
and then douse them thoroughly in the flour mixture.
Melt the butter in a large sauté pan (frying pan). Sauté the
chicken breasts over medium heat until completely done, adding more butter if
necessary.
Transfer chicken to a serving dish or holding plate (and serve
it to the kids like this, if you prefer).
Turn the heat up and add the mushrooms and wine to the pan.
Stir constantly until the sauce has thickened.
Return the chicken to the pan to warm through and coat with
sauce. Sprinkle with chopped fresh parsley to serve. Delicious with tagliatelle
and a green vegetable.
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